Best Banana Yogurt

  • Author: Amy Palanjian
  • Prep Time: 5
  • Total Time: 5
  • Yield: Serves 2-4 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American


This recipe make enough for 2-4 servings of yogurt, depending on the appetite of your child. See the Notes at the bottom for storage tips if you have leftovers. You can also cut the recipe in half to make a smaller amount.


  • 1 small very ripe banana (with brown spots; about 1 cup sliced)
  • 1 cup plain whole milk Greek yogurt
  • 1 teaspoon fresh lemon or orange juice
  • Optional Add-Ins: 1/4 teaspoon cinnamon, 1 tablespoon peanut or almond butter, 1 teaspoon chia seeds, and/or 1-2 teaspoons maple syrup


  1. Place the banana, yogurt, and lemon or orange juice into a blender. Add any optional add-ins. Blend smooth.
  2. Serve or portion into storage containers and store in the fridge for up to 3 days. You can also freeze in an ice cube tray and thaw 2-4 for a portion at a time in a bowl in the fridge. Stir after the mixture is thawed as it will separate a bit.


The blended mixture will be a bit browner than regular plain yogurt, but the lemon or orange juice will help it from becoming too brown. (It’s safe to eat even if it browns though.)

Use bananas with brown spots for the best natural sweetness and flavor.

Choose whole milk yogurt to ensure it’s creamy and flavorful, and also has the fat that little kids need for proper development.

Serve in a small bowl, in a reusable pouch, or topped with granola or diced berries.

yummy family food
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